There were some corn kernels left over from the salt and pepper corn. Today, I suddenly thought of salt and pepper corn. It is a must-have snack, and it is also a very popular dish when served on the table.

Prepare in advance, 300g corn kernels, corn starch, shallots and salt and pepper. Process the prepared ingredients first. Dry the corn kernels and cut the shallots into chopped green onions. Then add three spoons of corn starch to the bowl. Pour the corn kernels in and use chopsticks.

Stir evenly, and each corn kernel is evenly coated with starch. Now prepare to burn more oil in the pot. After it is 70% hot, turn on the high heat. Throw the corn kernels in and fry them. Use chopsticks or a spoon to stir a little to prevent the corn kernels from being all over.

Stick together and fry until golden and crispy. Then place the fried corn kernels on a kitchen towel or oil-absorbing paper to absorb excess oil.

Finally, put some more base oil in the pot, heat it up and sauté the chopped green onions, then pour the fried corn kernels into the pot and stir-fry evenly, then add two small spoons of salt and pepper and stir-fry evenly before serving.

Tips, the corn kernels I use are frozen cooked corn kernels. If you use fresh corn, blanch it and cook it first. If the oil temperature is not sure, you can throw a corn kernel in first. If the corn starts to bubble and float upward, then

The oil temperature is almost the same.